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RECIPE
17 INGREDIENTS 5 STEPS 1hr 45min

Carrot Ginger Soup

5.0
2 Ratings
Spicy, warm and comforting. This carrot ginger soup is packed with wholesome veggies and flavorful spices. Perfect for a cozy meal!
Carrot Ginger Soup Recipe | SideChef
Spicy, warm and comforting. This carrot ginger soup is packed with wholesome veggies and flavorful spices. Perfect for a cozy meal!
Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
https://thecrookedcarrot.com/
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Hello! I'm Libby, Registered Dietitian Nutritionist. My husband, Dalton, and I live in Colorado. We love all things outdoors, making a mess in the kitchen and of course going on wonderful adventures!
https://thecrookedcarrot.com/
1hr 45min
Total Time
$0.81
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1
Onion , diced
3 cloves
Garlic , minced
1 in
1
Medium Potato , washed, diced
skin on
5 cups
Carrots , washed, roughly chopped
1 Tbsp
Coconut Oil
1 tsp
Ground Coriander
1/4 tsp
Cayenne Pepper
1/8 tsp
Ground Allspice
to taste
3 cups
Vegetable Broth
or chicken broth
13.6 fl oz
Coconut Milk
to taste
Pepitas
to taste
Save Time,
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
244
FAT
17.3 g
PROTEIN
3.7 g
CARBS
22.2 g

Author's Notes

I like to make a big batch of this over the weekend and enjoy it throughout the week! Or freeze it for a later date, just thaw and heat for a quick meal!

Cooking Instructions

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Step 1
Heat large pot or dutch oven over medium-low heat. Add Coconut Oil (1 Tbsp) , once hot, add Onion (1) and cook for about 10 minutes or until translucent.
Step 2
Then add Garlic (3 cloves) and Fresh Ginger (1 in) and sauté for 1-2 minutes or until fragrant.
Step 3
Add Potato (1) , Carrots (5 cups) , Ground Turmeric (1 tsp) , Ground Coriander (1 tsp) , Cayenne Pepper (1/4 tsp) , Ground Allspice (1/8 tsp) , Salt (to taste) and Ground Black Pepper (to taste) . Cover and cook for about 40 minutes or until potato and carrots are soft. Add Vegetable Broth (3 cups) and bring to a boil.
Step 4
Remove from heat and puree with an immersion blender (for a regular blender, blend in batches). Be sure not to overfill blender and make sure to hold the lid down tight with a towel! Return to pot after pureeing.
Step 5
Return to heat and add Coconut Milk (13.6 fl oz) , stirring to combine, just until the soup is thoroughly heated. Adjust seasonings as desired. Garnish with Fresh Mint Leaves (to taste) , Pepitas (to taste) and Lemon Juice (to taste) . We like it with a slice of fresh bread!

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Nutrition Per Serving
Calories
244
% Daily Value*
Fat
17.3 g
22%
Saturated Fat
14.9 g
74%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
22.2 g
8%
Fiber
4.5 g
16%
Sugars
7.7 g
--
Protein
3.7 g
7%
Sodium
466.1 mg
20%
Vitamin D
--
--
Calcium
66.6 mg
5%
Iron
3.1 mg
17%
Potassium
628.5 mg
13%
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